Method

• In a non-stick skillet, place the pistachios and cook over low heat for 3-4 minutes or until fragrant and slightly toasted. Set aside to cool for 5 minutes, roughly chop and set aside. In a large bowl, sift together the flour, baking soda, cinnamon, and salt.
• In another bowl, combine the oil, maple syrup, vanilla and almond extract and whisk well.
• Add the wet ingredients to the dry ingredients and stir well to combine. Fold in the reserved pistachios.
• Spray two non-stick cookie sheets with vegetable cooking spray and set aside.
• Preheat oven to 375 degrees. Using your hands, form the dough into 1-inch balls. Place the balls on the prepared cookie sheets and flatten them slightly to ensure even baking.
• Bake for 10-12 minutes or until lightly browned on the bottom. Allow them to cool on the cookie sheets for 5 minutes then transfer to a rack and allow to cool completely. Store in an airtight container.
• Makes 2 dozen.